Show 121, May 9, 2015: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

Now a tempting preview of today’s bubbling over show.

Gretchen Beaumarchais is the creative executive chef here at Angel Stadium. This is her 3rd season at The Big A. She will be sharing with us what’s new in food and beverage at Angel Stadium including the new Ketel One Club. There is an incredible pastry chef in-house who previously was creating the decadent desserts at local luxury hotel. Rest assured there is lots more craft beer on the menu!

Our Guest Host, Chef Andrew Gruel, is a recognized authority on seafood and its preparation. Shrimp is very much in the news these days and it’s a hugely popular item on restaurant menus. Even El Pollo Loco has a whole Shrimp section on their menu. Chef Andrew will provide us with the basics of Shrimp 101. He’ll take us from his thoughts on buying shrimp without worry to a few useful cooking tips for the home kitchen. Yum…

David Coleman is the executive chef and partner in the new Working Class Kitchen in Long Beach. This is the newest addition to the growing Michael’s Restaurant Group which includes Michael’s on Naples, Michael’s Pizzeria and Chianina Steakhouse. It’s an unusual sustainable deli and butcher shop which also serves as the commissary for Michael’s Restaurant Group. It’s surely the only spot in town where you can enjoy a Chianina Beef Burger. Chef Coleman joins us to explain.

“Pizza Masters” Francis Garcia and Sal Basille (also cousins) opened Artichoke Basille’s on 14th Street in Manhattan in 2008 and immediately scored glowing reviews in the New York Times, New York Post and New York Magazine. Chef David Chang, Keith Richards, Leonardo DiCaprio, Drew Barrymore and Martin Scorsese are all fans. They’ve expanded Artichoke to six locations (in New York and Berkeley, CA), launched a frozen pizza line, and are hosts of Cooking Channel’s Pizza Masters.” Their new cookbook is Staten Italy: Nothin’ but the Best Italian – American Classics, from Our Block to Yours.. Fran and Sal are our guests.

The original Shake Shack opened some 11 years ago in Madison Square Park in New York. The “better burger” battle has been on ever since. Shake Shack has gained the enviable cult following of our own revered In-N-Out Burger locally. Shake Shack opened a large location on The Strip in Las Vegas late last December adjacent to New York-New York. Immediately there were rumors of a Los Angeles location. It’s now official….The site in 2016 will be the location of the departed Koo Koo Roo in West Hollywood on Santa Monica Blvd. Shake Shack’s Culinary Director, Mark Rosati, is with us to preview West Hollywood.

Be sure to catch Chef Andrew Gruel Saturday nights on his new restaurant makeover series on FYI, “Say it to My Face.” The fresh episode encores throughout the week on FYI. Check your local listings.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 121, May 9, 2015: Working Class Kitchen and Executive Chef David Coleman

Working Class KitchenDavid Coleman is the executive chef and partner in the new Working Class Kitchen in Long Beach located on an industrial side street. This is the newest addition to the growing Michael’s Restaurant Group which includes Michael’s on Naples, Michael’s Pizzeria and Chianina Steakhouse.

“Michael” is Michael Dene. Before opening Michael’s on Naples in 2007 he had no previous restaurant experience.

It’s an unusual sustainable deli and butcher shop which also serves as the commissary for Michael’s Restaurant Group. It’s surely the only spot in town where you can enjoy a Chianina Beef Burger.

There is a Piedmontese Corned Beef Sandwich available on house rye with Sonoma pickles and Dijon.

It’s also a butcher shop with fine cuts and choice meats. You can buy Chianina beef by the pound or an entire Porchetta for your next backyard grilling party.

The motto of Working Class Kitchen is “Sine Labore Nihil.” That’s fancy Latin for “Nothing Without Work.”

Chef Coleman joins us to explain.

Play

May 9: Andrew Gruel, Angels Baseball Eats, Working Class Kitchen, Pizza Masters, Shake Shack LA

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Gretchen Beaumarchais, Executive Chef, Angel Stadium Part One
Segment Three: Gretchen Beaumarchais, Executive Chef, Angel Stadium Part Two
Segment Four: Chef Andrew Gruel on Shrimp
Segment Five: Working Class Kitchen and Executive Chef David Coleman
Segment Six: Francis Garcia and Sal Basille, “Pizza Masters” Part One
Segment Seven: Francis Garcia and Sal Basille, “Pizza Masters” Part Two
Segment Eight: Shake Shack’s Culinary Director, Mark Rosati

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

Now a tempting preview of today’s bubbling over show.

Gretchen Beaumarchais is the creative executive chef here at Angel Stadium. This is her 3rd season at The Big A. She will be sharing with us what’s new in food and beverage at Angel Stadium including the new Ketel One Club. There is an incredible pastry chef in-house who previously was creating the decadent desserts at local luxury hotel. Rest assured there is lots more craft beer on the menu!

Our Guest Host, Chef Andrew Gruel, is a recognized authority on seafood and its preparation. Shrimp is very much in the news these days and it’s a hugely popular item on restaurant menus. Even El Pollo Loco has a entire Shrimp section on their menu. Chef Andrew will provide us with the basics of Shrimp 101. He’ll take us from his thoughts on buying shrimp without worry to a few useful cooking tips for the home kitchen. Yum…

David Coleman is the executive chef and partner in the new Working Class Kitchen in Long Beach. This is the most recent addition to the growing Michael’s Restaurant Group which includes Michael’s on Naples, Michael’s Pizzeria and Chianina Steakhouse. It’s an unusual sustainable deli and butcher shop which also serves as the commissary for Michael’s Restaurant Group. It’s surely the only spot in town where you can enjoy a Chianina Beef Burger. Chef Coleman joins us to explain.

“Pizza Masters” Francis Garcia and Sal Basille (also cousins) opened Artichoke Basille’s on 14th Street in Manhattan in 2008 and immediately scored glowing reviews in the New York Times, New York Post and New York Magazine. Chef David Chang, Keith Richards, Leonardo DiCaprio, Drew Barrymore and Martin Scorsese are all fans. They’ve expanded Artichoke to six locations (in New York and Berkeley, CA), launched a frozen pizza line, and are hosts of Cooking Channel’s “Pizza Masters.” Their new cookbook is Staten Italy : Nothin’ but the Best Italian – American Classics, from Our Block to Yours. Fran and Sal are our guests.

The original Shake Shack opened some 11 years ago in Madison Square Park in New York. The “better burger” battle has been on ever since. Shake Shack has gained the enviable cult following of our own revered In-N-Out Burger locally. Shake Shack opened a large location on The Strip in Las Vegas late last December adjacent to New York-New York. Immediately there were rumors of a future Los Angeles location. It’s now official….The site in 2016 will be the location of the departed Koo Koo Roo in West Hollywood on Santa Monica Blvd. Shake Shack’s Culinary Director, Mark Rosati, is with us to preview West Hollywood.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Gretchen BeaumarchaisGretchen Beaumarchais is the creative executive chef here at Angel Stadium. This is her 3rd season at The Big A. She will be sharing with us what’s new in food and beverage at Angel Stadium including the new Ketel One Club. There is an incredible pastry chef in-house (Ashley) who previously was creating the decadent desserts at local luxury hotel. Rest assured there is lots more craft beer on the menu!

The Smoke Ring Brisket Sandwich has proved so popular that a Smoke Ring Express stand has been added to the Concourse. The brisket is smoked for 14 hours. Can you say deliciously tender ?

Peet’s Coffee (an aficionado’s choice) is now on the Main Concourse with a cart. Adjacent to it is a decadent Dessert Cart with all house-prepared goodies created by a real pastry chef.

New for 2015 is the “A” Wine Cellar on the Field Level in Section 111. Guests can purchase a large selection of wines by-the-glass as well as by the bottle. It’s California-themed with a long list.

On the “Secret” menu is The Legends Dog. It’s topped with tender barbecued brisket from Smoke Ring Brisket.

A Stadium favorite, grilled cheese, is also well-represented. There is a Short Rib Grilled Cheese Sandwich on the menu along with a Thick Cut Bacon Grilled Cheese Sandwich.

Melissa’s is on the scene with some appealing healthy options at Melissa’s Fresh For You, available on every level of the Stadium.

Custom and pre-made salads, fresh fruit, veggie dogs and veggie burgers are available. New for 2015 is the Acai Bowl with bananas, strawberries, granola and honey. The hummus platter is another tasty light option.

Andrew GruelOur Guest Host, Chef Andrew Gruel, is a recognized authority on seafood and its preparation. Shrimp is very much in the news these days and it’s a hugely popular item on restaurant menus. Even El Pollo Loco has a entire new Shrimp section on their menu.

Is shrimp sold as “Fresh” really fresh or has it been frozen and then thawed ? It doesn’t mean it isn’t safe. You just need to know what you’re buying…

Chef Andrew will provide us with the basics of Shrimp 101. He’ll take us from his thoughts on buying shrimp without worry to a few useful cooking tips for the home kitchen. Yum…

Working Class KitchenDavid Coleman is the executive chef and partner in the new Working Class Kitchen in Long Beach. This is the newest addition to the growing Michael’s Restaurant Group which includes Michael’s on Naples, Michael’s Pizzeria and Chianina Steakhouse. It’s an unusual sustainable deli and butcher shop which also serves as the commissary for Michael’s Restaurant Group. It’s surely the only spot in town where you can enjoy a Chianina Beef Burger.

There is a Piedmontese Corned Beef Sandwich available on house rye with Sonoma pickles and Dijon.

It’s also a butcher shop with fine cuts and choice meats. You can buy Chianina beef by the pound or an entire Porchetta for your next backyard grilling party.

The motto of Working Class Kitchen is “Sine Labore Nihil.” That’s fancy Latin for “Nothing Without Work.”

Chef Coleman joins us to explain.

Francis Garcia and Sal Basille“Pizza Masters” Francis Garcia and Sal Basille (also cousins) opened Artichoke Basille’s on 14th Street in Manhattan in 2008 and immediately scored glowing reviews in the New York Times, New York Post and New York Magazine. Chef David Chang, Keith Richards, Leonardo DiCaprio, Drew Barrymore and Martin Scorsese are all fans. They’ve expanded Artichoke to six locations (in New York and Berkeley, CA), launched a frozen pizza line, and are hosts of Cooking Channel’s Pizza Masters.”

Their new cookbook is Staten Italy: Nothin’ but the Best Italian – American Classics, from Our Block to Yours. “The delicious Italian-American comfort food we all remember, love and crave, from the owners of the Legendary Artichoke Pizza.”

Fran and Sal are our guests.

“Staten Italy’s authors, Fran and Sal, are two regular guys from the neighborhood, cousins and best friends, whose DNA reads garlic oil (they’re fifth generation in the food business) and whose six hugely successful restaurants, starting with the legendary Artichoke Pizza, have impressed critics, fellow chefs and chowhounds alike. They have written a book celebrating big flavor, along with loving (and often hilarious) family stories, and rooted in the great Italian-American tradition, handed down through the generations.”

“The recipes are unfussy…simple and fast for school nights, fancier for weekends and holidays and offer readers a transporting, full-bodied take-away, rather than just a book about spaghetti and meatballs. Here you will find Eggs Pizziaola, Pork Cutlets with Hot Peppers and Vinegar, their famous Cauliflower

Mark Rosati of Shake ShackThe original Shake Shack opened some 11 years ago in Madison Square Park in New York. The “better burger” battle has been on ever since. Shake Shack has gained the enviable cult following of our own revered In-N-Out Burger locally.

Shake Shack debuted a large location on The Strip in Las Vegas late last December adjacent to New York-New York.

The Las Vegas Shack features over-the-top location-specific frozen custard concretes including All Shook Up which is vanilla frozen custard and chocolate toffee bits blended with a slice of banana peanut butter cheesecake from local bakery Gimme Some Sugar.

Immediately thereafter the Vegas launch there were persistent rumors of a Los Angeles location. It’s now official….The site in 2016 will be the location of the departed Koo Koo Roo in West Hollywood at 8520 Santa Monica Blvd. at the corner of West Knoll Drive. The lot is some 22,500 square feet.

Shake Shack’s Culinary Director, Mark Rosati, is with us to preview West Hollywood.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Gretchen Beaumarchais, Executive Chef, Angel Stadium Part One
Segment Three: Gretchen Beaumarchais, Executive Chef, Angel Stadium Part Two
Segment Four: Chef Andrew Gruel on Shrimp
Segment Five: Working Class Kitchen and Executive Chef David Coleman
Segment Six: Francis Garcia and Sal Basille, “Pizza Masters” Part One
Segment Seven: Francis Garcia and Sal Basille, “Pizza Masters” Part Two
Segment Eight: Shake Shack’s Culinary Director, Mark Rosati

Show 77, June 21, 2014: Alejandro Duran, General Manager, Chianina Steakhouse, Naples Island, Long Beach

Chianina SteakhouseHigh-end steakhouses with a serious bar and deep wine lists are very much in fashion these days.

How about an elegant steakhouse that serves limited availability, high-quality Italian beef, prime steaks, and sustainable seafood? There is also a well-regarded executive chef (David Coleman) overseeing things. We’ll be meeting the General Manager of Chianina Steakhouse in the Naples neighborhood of Long Beach, part of the ever expanding Michael’s Restaurant Group. We’re joined by Alejandro Duran of Chianina.

Because Chianina’s cellar space is a lot smaller than at the flagship Michaels on Naples particular attention was paid in selecting the 180 to 200 labels available. Every wine was hand-selected to pair with the menu items.

They source as much of the fresh produce used at the restaurant as available from Lot 59 urban farm located in nearby Signal Hill.

Play

Show 77, June 21, 2014: Alejandro Duran, General Manager, Chianina Steakhouse, Naples Island, Long Beach Continues…

Chianina SteakhouseHigh-end steakhouses with a serious bar and deep wine lists are very much in fashion these days.

How about an elegant steakhouse that serves limited availability, high-quality Italian beef, prime steaks, and sustainable seafood? There is also a well-regarded executive chef (David Coleman) overseeing things. We’ll be meeting the General Manager of Chianina Steakhouse in the Naples neighborhood of Long Beach, part of the ever expanding Michael’s Restaurant Group. We’re joined by Alejandro Duran of Chianina.

Chianina beef will soon be on their menu.

There is also seafood and house-made pasta on the menu. They are particularly proud of their two-story fresh seafood tower with at least three varieties of oysters (to be shared) along with the house specialty, risotto carbonara.

Play

June 21: Linda Kissam, Chianina Steakhouse, Back Forty Beer Co, Irvine Greek Fest

Podcasts

Segment One: Guest Host Linda Kissam and Producer Andy preview the show
Segment Two: Linda Kissam, food, wine and travel writer, 1st Vice President, IFWTWA Part One
Segment Three: Linda Kissam, food, wine and travel writer, 1st Vice President, IFWTWA Part Two
Segment Four: Alejandro Duran, General Manager, Chianina Steakhouse, Naples Island, Long Beach Part One
Segment Five: EAlejandro Duran, General Manager, Chianina Steakhouse, Naples Island, Long Beach Part Two
Segment Six: Jason Wilson, Founder, Back Forty Beer Co., Gadsden, AL Part One
Segment Seven: Jason Wilson, Founder, Back Forty Beer Co., Gadsden, AL Part Two
Segment Eight: Restaurateur George Kookootsedes, 36th Annual Greek Festival, St. Paul’s Greek Orthodox Church, Irvine

Guest Host Linda Kissam and Producer Andy preview the show.

How do you conduct a serious educational wine tasting (that’s also fun) with a group? Wine, food and travel writer Linda Kissam is with us to explain.

Quality Italian beef, pasta, and sustainable seafood are on the menu at the new Chianina Steakhouse in the Naples area of Long Beach. This is from the hospitality team known for Michael’s on Naples. Linda Kissam recently experienced a dinner there.

The craft beer movement, surprisingly, is vibrant and thriving in Alabama. Back Forty Beer Co. is the largest, and oldest, packaging brewery in the State.

The 36th Annual Greek Festival brings a “Taste of Greece” to Orange County at St. Paul’s Greek Orthodox Church from June 27th to 29th. More than 11,000 guests are expected to attend the three-day festival which will feature traditional Greek cuisine, wine tasting, live music, and authentic Greek dancing with lessons. It’s a family-friendly affair!

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Linda KissamHow do you conduct a serious, educational wine tasting with a group that’s also entertaining and fun? Wine, food and travel writer Linda Kissam is with us to explain. She organizes tastings all the time…

She expertly demonstrated this recently for a group of professional food, wine, and travel journalists at the annual conference of the International, Food, Wine, and Travel Writers Association in Montgomery, AL.

It was an organized tasting of five Italian Sparking Wines.

It’s fun but there is a proper way of doing this.

She also explains what the International Food, Wine, and Travel Writers Association does and what their mission is. Linda serves as their First Vice President.

Chianina SteakhouseHigh-end steakhouses with a serious bar and deep wine lists are very much in fashion these days.

How about an elegant steakhouse that serves limited availability, high-quality Italian beef, prime steaks, and sustainable seafood? There is also a well-regarded executive chef (David Coleman) overseeing things. We’ll be meeting the General Manager of Chianina Steakhouse in the Naples neighborhood of Long Beach, part of the ever expanding Michael’s Restaurant Group. We’re joined by Alejandro Duran of Chianina.

Chianina beef will soon be on their menu.

Jason WilsonFounded in 2009 by Jason Wilson, Back Forty Beer Co. is one of the oldest Alabama breweries and the first to distribute outside of the state. Back Forty beers are available statewide in Alabama, Florida, Georgia and Mississippi. The brewery is located in Historic Downtown Gadsden, Alabama.

“In 2008, after several years in the corporate world and with over 150 brewery tours under his belt, founder Jason Wilson reached out to renowned Brewmaster Jamie Ray and asked for his help in developing recipes for Back Forty Beer Co.

The goal for the liquid was simple – to expose Southerners to the same craft beer culture that Wilson had been part of for the last ten years. This meant starting out with classic beer styles and evolving with customers along the way. Jamie agreed and in January of 2009 he became Back Forty’s first employee.

In June of 2009, Back Forty released its first offering, Naked Pig Pale Ale. The beer was only available in the North-Central Alabama home market, but the response was overwhelming. In March of 2010 the second Back Forty offering hit the shelves, Truck Stop Honey Brown Ale. Later that year Truck Stop Honey was awarded a Silver Medal at the Great American Beer Festival, and in the weeks following, distribution offers poured in that allowed Back Forty to expand its coverage throughout Alabama.

Jason revealed the great news that it looks like Back Forty Beer Co.’s styles will be available in Southern California by year’s end. We’ll keep you posted…

irvine-greek-festThe 36th Annual Greek Festival brings a “Taste of Greece” to Orange County at St. Paul’s Greek Orthodox Church from June 27th to 29th. More than 11,000 guests are expected to attend the three-day festival which will feature traditional Greek cuisine, wine tasting, live music, and authentic Greek dancing with lessons. It’s a family-friendly affair!

Legendary OC Restaurateur Mr. K (George Kookootsedes)
(John Dominis) is our guest…As a dedicated volunteer he puts the incredible food program together each year.

As guest host Linda Kissam notes , “It’s the next best thing to flying to Greece.”

Podcasts

Segment One: Guest Host Linda Kissam and Producer Andy preview the show
Segment Two: Linda Kissam, food, wine and travel writer, 1st Vice President, IFWTWA Part One
Segment Three: Linda Kissam, food, wine and travel writer, 1st Vice President, IFWTWA Part Two
Segment Four: Alejandro Duran, General Manager, Chianina Steakhouse, Naples Island, Long Beach Part One
Segment Five: EAlejandro Duran, General Manager, Chianina Steakhouse, Naples Island, Long Beach Part Two
Segment Six: Jason Wilson, Founder, Back Forty Beer Co., Gadsden, AL Part One
Segment Seven: Jason Wilson, Founder, Back Forty Beer Co., Gadsden, AL Part Two
Segment Eight: Restaurateur George Kookootsedes, 36th Annual Greek Festival, St. Paul’s Greek Orthodox Church, Irvine